swedish meatballs

these are a favorite at our house and we have them about once a month. they are super easy and sooooo yummy served with buttered egg noodles and peas.

sweedish meatballs
2 slices rye bread

1 lb chicken breasts (or ground chicken)
3/4 tsp salt, divided
1/4 tsp ground nutmeg
1/4 tsp pepper
1 large egg white
1 Tbl canola oil
1 cup chicken broth
1 Tbl flour
1 8-oz carton sour cream
2 Tbl chopped parsley

place bread in a food processor, pulse 10 times or until coarse crumbs measure 1 cup. set aside.

if you don't have rye bread but want the rye flavor, use white or wheat bread and add 1/2 teaspoon caraway seeds.

cut chicken into 4 pieces each and place in food processor and pulse until ground. add chicken, 1/2 tsp salt, nutmeg, pepper and egg white to the breadcrumbs in a bowl. stir until combined. shape into 16 (1 1/2inch) meatballs.

Heat oil in a large nonstick skillet over medium high heat. add meat balls and cook, turning to brown all sides. remove from pan. add broth, remaining salt and flour to the pan stirring with a whisk until combined. boil and cook 1 minute, stirring constantly. stir in sour cream and return meatballs to the pan. reduce heat to medium-low, cook for 10 minutes or until meatballs are done and sauce is thick. sprinkle with parsley. serve with egg noodles and peas.